Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
菲律賓 Sitio Kisbong 水洗
商品有現貨快！庫存不足商品缺貨
商品暫無供應
烘焙日為週三，售完為止
品鑑筆記
一款充滿活力的咖啡，帶有熱帶水果風味，如鳳梨、芒果和黑糖；香草、榛果，甜味獨特。
說明
如果您還未品嚐過來自菲律賓的優質咖啡（或任何咖啡），就從這款開始吧。直到最近，該地區的優質阿拉比卡咖啡一直難以取得，因為該國90%的咖啡產量是羅布斯塔豆，而且大部分都在當地消費。然而，在過去的5年裡，第三波咖啡浪潮運動迅速發展，優質阿拉比卡豆的出口量也隨之增加。
我們在菲律賓的Kalsada的朋友一直與種植者合作，精進他們的咖啡，並將其帶到世界舞台。我們的創始人兼生豆採購員Miguel於2013年在馬尼拉首次見到當時新興的Kalsada Coffee團隊。
此後不久，由於一次成功的Kickstarter眾籌活動，Kalsada Coffee的社會企業家們成功籌集了15,000美元，在呂宋島——菲律賓最北部的島嶼——本格特省的Sitio Belis建立了一個小型濕式加工廠。在那裡，50個家庭將他們的咖啡櫻桃送到這裡進行集中加工。
Kalsada隨後在本格特省周圍的其他社區建立了加工廠，並在民答那峨島——菲律賓最南部的島嶼——的Pigtauranan也建立了一家。
每年我們都會推出一款來自Kalsada的不同阿拉比卡咖啡。過去有來自Sitio Belis和Sitio Naguay社區的黃蜜處理、日曬和厭氧水洗批次。今年，他們的精緻Sitio Kisbong水洗批次在杯測桌上脫穎而出。
Sitio Kisbong是呂宋島本格特省Atok的一個社區，距離首都馬尼拉向北數小時車程。該地區有33個小型種植者，海拔1400-1700米，種植著紅波旁、鐵比卡和聖拉蒙等多種品種。
2014年，Kalsada首次採購的咖啡中，就有來自本格特省Atok的Sitio Kisbong小社區的咖啡。農民們在自家庭院裡，使用手搖去果機處理咖啡，然後將其晾曬在屋頂的竹籃（或稱篩籃）上。儘管種植咖啡已有數十年，大多數農民仍將其視為次要作物，僅採用傳統的加工方式。咖啡品質不穩定，產量也很低。平均而言，每位農民只能生產35至50公斤的咖啡。
Kalsada與菲律賓咖啡連鎖店Bo's Coffee合作，於2019年在Sitio Kisbong建立了一個小型社區水洗站。
對於水洗處理，農民每天都會將新鮮採摘的咖啡櫻桃帶到加工廠。這些咖啡經過36-48小時的濕式發酵，然後將果膠洗掉，並將帶殼咖啡豆在架高的床上曬乾。然後將咖啡存放在穀物袋中，靜置4-6週，然後去殼並手工分揀。
What Is 100% Kona Coffee?
100% Kona coffee refers to coffee grown exclusively in the Kona district of Hawai‘i Island — a small, volcanic region
along the western slopes of Hualālai and Mauna Loa. The combination of mineral-rich soil, afternoon cloud cover, and gentle trade winds produces one of the world’s most distinctive coffee terroirs.
To be labeled “100% Kona Coffee,” every bean must be grown within the Kona district and meet strict Hawai‘i grading quality standards. Kona coffee can be made from different arabica varieties, but Kona Typica — a heirloom lineage — remains the region’s most common and traditional cultivar.
If you’d like to explore more Kona coffees, you can browse the full collection here: Browse the Kona Coffee Collection .
About Kona Coffee
-
Kona coffee grows on the volcanic slopes of Hawai‘i Island, where mineral-rich soil, afternoon cloud cover, and slow cherry maturation create a naturally sweet and balanced cup. Our Kona Classic Medium is sourced from high-elevation farms and hand-harvested for clarity, smoothness, and elegant sweetness.
-
Yes — this roast is Authentic Kona coffee made exclusively from North Kona district-grown coffees, never blended. Our Kona coffees comes from small farms at the highest altitudes in the region.
-
Medium roasts highlight Kona’s signature profile: gentle sweetness, soft citrus, toasted almond, and milk chocolate. The result is a balanced, approachable cup ideal for everyday brewing.
-
This coffee shines in pour-over, drip, and French press. Use filtered water just off the boil and a medium grind for maximum clarity and sweetness. If you are looking for a Hawaiian coffee for espresso use we recommend our Hawai‘i Island Blend
-
Kona is the highest labor cost coffee region in the world. Wages for farm workers here are 15-20x higher than almost all other coffee producing countries. Limited and expensive land, hand-picking, and high production costs create a naturally small supply each year — especially from high-elevation farms like those we partner with.
Company & Facility
-
We roast and fulfill all of our coffee orders in Hilo, Hawai'i.
-
We roast in small batches using a Diedrich IR12 roasting machine.
Satisfaction Guaranteed
-
We source an array of the top specialty coffees worldwide that appeal to an array of different palates.
If at any point you have difficulty brewing, or just appreciating one of our roasted coffees, no problem. Shoot us an email within 5 days of receiving your coffee and we'll help you find the correct brew settings for your coffee, or give you a credit (minus actual shipping costs) on your next purchase. Yep, we're a Satisfaction Guarantee coffee company!
Please note, our Satisfaction Guarantee only applies to U.S. orders of roasted coffees, and you must contact us within 5 days of receiving the coffees. Credits do not include actual shipping fees, which may be different from posted shipping fees.
-
We roast and ship on Monday/Wednesday/Friday.
Coffees
-
Our commitment to you is to serve exceptional, fresh-roasted coffees. And part of being exceptional means roasting before the flavors inherent in the green bean begin to fade, which happens over time.
Like apples and pumpkins, coffee is a seasonal agricultural product and each country has a different harvesting cycle in which coffees are at their peak. If we were to insist on serving a single origin all year long, the flavors in that coffee would be noticeably better one half of the year over the other. So the reason you no longer see that coffee you loved is because the optimal season has passed. For more on seasonality in coffees, see this blog post here.
-
Hopefully so. If it was a popular product or we receive customer requests, we will make every attempt to bring it back. However, please note that coffees from a certain producer may not taste the same year after year.
If you loved a coffee and no longer see it listed, shoot us an email and ask us what is similar. We’d be happy to provide a personal recommendation.
-
We aim for balance and completeness along with differentiation and distinction. You shouldn't need to be a professional coffee taster to tell the coffees a part, so, when we’re selecting coffees, we want them to be distinct from each other.
We avoid ”one-trick pony” type coffees, such as Ethiopians with great aroma but no body or acidity, or coffees with good aroma and acidity but lacking sweetness. These elements, which are often reflections of the growing conditions, are harmonized through good roasting.
And, obviously, defects — even subtle defects — influence our selection. Since we live and work at origin, we’re sensitive to coffee defects like “past crop”, pulpy, and naturals that border on over-ferment. With naturals, we’ll only carry these when great examples are available.
-
Our perspective on roasting is similar: we seek balance and distinction. To expect that a coffee is “best” when roasted to some pre-determined degree (i.e. only light roasting or only dark roasting) is analogous to thinking that each person would look best in the same outfit, or each coffee should be grown in the same way. We believe it’s our job to discover the roast degree which best highlights outstanding qualities in each coffee.
